Cassata alla Siciliana

SICILIAN,SICILIAN, SICILIAN

Direct from Palermo, this Cassata alla Siciliana is a dessert rich in flavor and makes a beautiful presentation. Its creamy filling layered between sponge cake and topped with chocolate and candied fruit is a traditional Sicilian dessert.

Cassata was originally created for Easter. But now it is enjoyed all year long. Known as the official cake of Sicily, Cassata’s ancient origin dates back to 1575 where it is recorded in a document from the Synod of Mazara and is defined as an "indispensable component of the Easter celebration".

This cake is rich with all kinds of treats. Sponge cake, chocolate, ricotta cheese, candied fruits and nuts are just a few ingredients that go into Cassata alla Siciliana. It’s not a simple recipe and it takes great skill to decorate, but you can’t beat the end results.

The fresh ricotta cream filling is a traditional ingredient in many popular Sicilian desserts including cannoli and cheesecakes. I’m sure you’ll enjoy it in this classic Cassata alla Siciliana recipe.

INGREDIENTS

Sponge cake

6 eggs

1/2 cup white sugar

1 1/2 tablespoons lemon juice

1 1/2 tablespoons orange zest

2 tablespoons almond extract

1 cup cake flour

1/2 teaspoon salt

Filling

6 tablespoons orange liquor, Grand Marnier

1 1/2 pounds ricotta cheese

1/2 cup confectioners sugar

2 (1 ounce) squares sweet chocolate, grated

1/4 cup candied cherries, chopped

1/2 teaspoon ground cinnamon

1/2 cup pistachios, chopped

Frosting and Topping

1/4 cup butter

2 1/2 cups confectioners' sugar

2 egg whites

1 teaspoon vanilla extract

1/4 cup rum

1/4 cup confectioners' sugar for dusting

1/4 cup candied cherries

1/4 pound of candied melon

1/4 pound of candied orange peel

1/4 cup of whole pistachios

Chunks of sweet chocolate

PREPARATION

Preheat oven to 350 .

To make the sponge cake have 6 eggs, lemon juice, orange zest and the almond extract at room temperature for at least one hour before baking.